Best 2 Skinny Layered Vegetable Salad Recipes

Indulge in a symphony of flavors with this delightful Skinny Layered Vegetable Salad, a culinary masterpiece that celebrates the vibrant colors and textures of fresh vegetables. Dive into a medley of crisp cucumbers, juicy tomatoes, refreshing radishes, and sweet bell peppers, artfully arranged in layers to create a visually stunning dish. Experience a burst of tangy flavors from the zesty lemon-herb dressing, complemented by the subtle sweetness of honey and the aromatic touch of fresh herbs. This salad is not only a feast for the eyes but also a delightful treat for your taste buds.

Alongside this main recipe, the article offers a collection of equally enticing culinary creations. Embark on a culinary journey with the Avocado and Black Bean Salad, a vibrant blend of creamy avocado, hearty black beans, and a refreshing cilantro-lime dressing. Discover the simplicity and elegance of the Classic Caesar Salad, featuring crisp romaine lettuce tossed in a creamy and garlicky dressing. For a taste of the Mediterranean, try the Greek Salad, a harmonious blend of fresh cucumbers, tomatoes, red onions, and feta cheese, drizzled with a tangy lemon-oregano dressing. And for those who love Asian flavors, the Asian Cucumber Salad offers a refreshing combination of cucumbers, red onions, and a sweet and tangy Asian-inspired dressing.

Let's cook with our recipes!

SKINNY LAYERED VEGETABLE SALAD

Skinny Layered Vegetable Salad image

65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat-enjoy!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 10

Number Of Ingredients 15

Ingredients

6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

Steps:

Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD

Skinny Bride's Guide to Layered Vegetable Salad image

Salad should be good for you right? Not always. Sometimes salads can have more calories than that burger you wanted in the first place. It is all about what and how much you put on it -- especially if it is going to be a meal!

Provided by SarahBeth

Categories < 30 Mins

Time 20m

Yield 10 cups of salad, 10 serving(s)

Number Of Ingredients 15

Ingredients

6 cups torn mixed salad greens
2 cups small broccoli florets
1 cup shredded carrot
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalk celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons fresh basil, finely chopped or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese (2 oz)

Steps:

Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended.
Spoon dressing over salad; sprinkle with cheese.
Toss salad to coat.

Tips:

Choose Colorful Veggies: Opt for a variety of colors in your vegetables to make your salad visually appealing and nutrient-rich.
Use a Mandoline Slicer: A mandoline slicer is a great tool for thinly slicing vegetables uniformly, making your salad look more refined.
Pat Veggies Dry: Before layering the vegetables, pat them dry with paper towels to remove excess moisture, preventing the salad from becoming watery.
Keep It Cold: Chill the vegetables and dressing separately before assembling the salad. This will keep the salad crisp and refreshing.
Layer Wisely: Layer the vegetables and dressing in a specific order to create distinct flavors and textures. Start with a layer of dressing, followed by harder vegetables like carrots and celery, then softer vegetables like tomatoes and cucumbers, and finally, top with a drizzle of dressing.
Garnish Elegantly: Before serving, sprinkle some fresh herbs, microgreens, or a sprinkle of nuts or seeds to add a touch of elegance and extra flavor.

Conclusion:

The Skinny Layered Vegetable Salad is a vibrant, refreshing, and guilt-free dish that's perfect for summer gatherings or as a healthy side dish. With its colorful layers of fresh vegetables, zesty dressing, and optional toppings, this salad is sure to impress your taste buds. So, gather your ingredients, grab your mandoline slicer, and get ready to create a culinary masterpiece that's both delicious and visually stunning. Remember to chill the vegetables and dressing separately, layer them wisely, and garnish elegantly for the best results. Happy cooking and enjoy your delicious Skinny Layered Vegetable Salad!